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Ingredients
- 2 Tbsp ghee
- 1 leek (or onion) thinly sliced
- 4 cloves garlic finely chopped
- 1 1/2 cups arborio rice
- 6 cups chicken stock
- 1 cup frozen peas (or regular frozen peas)
- 1 bunch fresh asparagus cut into quarters
- 1 cup snowpeas (mange-touts) halved on the diagonal
- 2 pieces hot smoked salmon (or any cooked fish) flaked into large chunks
- 1/2 tsp dried dill or 1/2 bunch fresh dill
- 1/4 cup nutritional yeast flakes (NOT baking yeast)
- 1 Pinch sea salt
- 1/4 tsp pepper
Ingredients
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Instructions
- Bring the stock to gentle simmer.
- In a large pot, sweat the leek and garlic in the ghee until translucent.
- Add the rice and stir to coat with the leek mixture.
- Gradually add the stock, 1 ladle at a time, stirring constantly.
- Make sure the stock has absorbed into the rice before adding the next ladleful.
- Once the rice is tender, add the remaining ingredients and stir gently to combine.
Recipe Notes
Leftovers of this make beautiful fried patties or arancini.
Although I'm lucky enough to be able to buy the hot-smoked salmon from our local fish co-op who smoke it in-house, you can buy it in the fridge section of the supermarket. It's different to the regular smoked salmon or gravlax. It comes in a full sized fillet the same as if you were to buy a fresh fillet of salmon from the deli. You can replace it with any cooked fish, or even chicken in this recipe.
Mmm this sounds delicious .
It is! And the leftovers make beautiful little patties fried up with a green salad for lunch the next day. 😉